Balsamic Vinegar Chicken Noodles
Elevate your weeknight dinner game with this vibrant and flavorful Balsamic Vinegar Chicken Noodles recipe! Juicy, golden chicken breasts are perfectly seasoned and paired with tender spaghetti or linguine, all tossed in a rich, tangy-sweet balsamic glaze infused with honey, garlic, and soy sauce. Fresh baby spinach and cherry tomatoes add pops of color and freshness, while grated Parmesan and chopped parsley offer a cheesy, herby finish. Ready in just 40 minutes, this easy-to-make dish is a perfect balance of savory and sweet, offering a wholesome meal that’s sure to impress your family or guests. Whether you're looking for a quick pasta recipe or a creative twist on classic chicken dinners, this dish is a must-try!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 0.25 cup Balsamic vinegar
- 2 tablespoons Honey
- 1 tablespoon Low-sodium soy sauce
- 0.25 cup Chicken broth
- 12 ounces Spaghetti or linguine noodles
- 2 cups Baby spinach
- 1 cup Cherry tomatoes, halved
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet, let it rest for 5 minutes, and then slice into strips.
While the chicken cooks, bring a large pot of salted water to a boil. Cook the spaghetti or linguine noodles according to the package instructions until al dente. Reserve 1/4 cup of pasta water and then drain the noodles.
In the same skillet used for the chicken, add the remaining tablespoon of olive oil. Sauté the minced garlic for 30 seconds until fragrant.
Add the balsamic vinegar, honey, soy sauce, and chicken broth to the skillet. Stir to combine and let the sauce simmer for 3-4 minutes until slightly thickened.
Add the cooked noodles to the skillet, tossing to coat them in the balsamic glaze. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Stir in the baby spinach and cherry tomatoes, cooking for an additional 2-3 minutes until the spinach wilts.
Top the noodles with the sliced chicken. Sprinkle with grated Parmesan cheese and chopped parsley before serving.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 3676 mg | 160% | |
| Total Carbohydrate | 162.6 g | 59% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 50.0 g | ||
| Protein | 142.4 g | 285% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1724 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
